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Mini Savory Jam Grilled Cheese
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Mini Savory Jam Grilled Cheese

Mini Savory Jam Grilled Cheese

Savory jam and a smaller size make these grilled cheese sandwiches the perfect appetizer.

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60 min
Prep Time
1 hr 15 min
Total Time
36
servings

Ingredients

Tomato Rosemary Onion Jam

2 tablespoons Land O Lakes® Butter

1 medium (1 cup) white onion, chopped

1/3 cup firmly packed brown sugar

1 (14.5-ounce) can petite diced tomatoes, drained

1 teaspoon chopped fresh rosemary  

Bacon Balsamic Onion Jam

3 slices thick-cut bacon,  chopped

2 medium (2 cups) red onions, chopped

2/3 cup water

2/3 cup balsamic vinegar

1/2 cup firmly packed brown sugar

1 teaspoon Dijon-style mustard

Apricot Onion Jam

2 tablespoons Land O Lakes® Butter

1 large (1 1/2 cups) yellow onion, chopped

1/2 cup chopped dried apricots

1/4 cup firmly packed brown sugar

1/4 cup honey

1/4 teaspoon salt

Grilled Cheese

2 (1-pound) packages sliced cocktail bread

1/4 cup Land O Lakes® Butter, softened

6 (3/4-ounce) slices Land O Lakes® Italian Blend, quartered

6 (3/4-ounce) slices Land O Lakes® Sharp Cheddar American Blend, quartered

6 (3/4-ounce) slices Land O Lakes® Deli American, quartered

 

 *Substitute 1/4 teaspoon dried rosemary. **Substitute 5 slices regular bacon.

How to make

  1. STEP 1

    Prepare jam as directed:

    Tomato Rosemary Onion Jam: Melt 2 tablespoons butter in 2-quart saucepan over medium heat; add 1 cup onion. Cook 3-5 minutes or until slightly softened; add 1/3 cup brown sugar, tomatoes and 1/2 teaspoon rosemary. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened. Stir in remaining rosemary.

    Bacon Balsamic Onion Jam: Cook bacon in 2-quart saucepan over medium heat 5 minutes or until browned and cooked; add 2 cups onions. Continue cooking 3-5 minutes or until onions are softened; add all remaining ingredients. Cook, stirring occasionally, until mixture just comes to a boil. Continue cooking 35-40 minutes until almost all liquid is evaporated.

    Apricot Onion Jam: Melt 2 tablespoons butter in 2-quart saucepan over medium heat; add 1 1/2 cups onion. Cook 3-5 minutes or until slightly softened; add apricots, 1/4 cup brown sugar, honey and salt. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened.

  2. STEP 2

    Heat oven to 400ºF. Line baking sheet with aluminum foil; set aside.

  3. STEP 3

    Spread 1 side of each bread slice with 1/4 teaspoon butter. Place half of bread slices onto prepared baking sheet, buttered-side down. Top each with 2 quarters cheese, 2 teaspoons desired jam and 1 bread slice, buttered-side up.

  4. STEP 4

    Bake, turning once, 12-14 minutes or until cheese is melted and bread begins to crisp around edges. Serve immediately.

Tip #1

For the perfect jam complements to Land O Lakes® Cheese:
• Pair Tomato Rosemary Onion Jam with 4-Cheese Italian Blend
• Pair Balsamic Bacon Onion Jam with Sharp Cheddar American
• Pair Apricot Onion Jam with Deli American

Tip #2

- Leftover jam can be kept up to 2 weeks in refrigerator. Store in airtight container.

Tip #3

- Sliced cocktail bread comes in multiple varieties, sourdough, pumpernickel, and rye. There are about 40 usable slices in a one pound package. For this recipe, you’ll need 72 slices.

Nutrition (1 serving)

150 Calories
6 Fat (g)
15 Cholesterol (mg)
330 Sodium (mg)
19 Carbohydrates (g)
2 Dietary Fiber
5 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

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